To make and bake ginger pastry:

1. Add the all-purpose flour, powdered sugar, crystallized ginger, ground ginger and salt to the bowl of a food processor. Process for 1 minute, or until the crystallized ginger is broken down in tiny pieces.
2. Add in the butter and pulse 5 times. With the motor running pour in the milk and let the dough process until the dough forms together into a cohesive ball around the blade.
3. Scrape the dough from the bowl and place it in a piece of plastic wrap and form into a disk and wrap tightly. Using a rolling pin, roll the dough out until it stretches to the corner of the plastic wrap to ensure a tight seal.
4. Refrigerate for at least 2 hours, but preferably overnight, before use.
5. Roll out the pie dough to an 11″ circle and line a 9” pie plate with the pastry, crimping the edges as desired. Place in the freezer to firm up for 10-20 minutes, while the oven preheats.
6. Preheat oven to 375ºF and place one oven rack in the second to lowest spot and one in the middle.
7. Line the pie dough with a parchment round piece of paper and then add pie weights to fill (such as dry rice, bean or lentils), making sure to push the pie weights to the edges. Bake for 20 minutes on the lower rack, then remove from the oven and remove the parchment and pie weights. Return to the oven and bake for an additional 5-10 minutes until the pastry is fully baked through.
8. Lower the heat to 350º.

To make the cranberry filling:

1. Add the cranberries, cranberry juice, granulated sugar, and salt to a medium pot. Cook over medium heat for 10 minutes, or until the cranberries have burst. Remove from heat. Using an immersion blender (or regular blender), puree the cranberries. Immediately pour through a fine-mesh strainer into a bowl, using a spatula to push all the cranberry puree out while leaving behind any bits of seed. You should have about 2 cups worth of puree. If you do not (because you’ve cooked out too much liquid) add additional cranberry juice until you have 2 cups worth of liquid.
2. Meanwhile, add sweetened condensed milk, eggs and in a separate medium bowl and whisk together.
3. Slowly pour in the cranberry puree, a little at a time, while gently whisking. 
4. Pour the cranberry filling into the baked pie crust.
5. Place the pie onto your oven’s middle rack and bake it for 30-35 minutes or until the custard has a dry or matte appearance on the edges and is set nearly throughout, but still slightly wobbly in the middle.
6. Remove the pie from the oven, and place it on a rack to cool.
7. Once the pie has come to room temperature, move the pie to the refrigerator to finish setting up, at least 4 hours.
8. Serve cool with sweetened whipped cream.